Gluten free sourdough apple bread

Today I am very happy to share with you a recipe that I have been doing lately for the biggest happiness of my family and mine: Gluten free Sourdough Apple Bread, so simple yet so delicious!

This January, I started a series of Live on Instagram around “mindfulness at our table” meaning choosing, nurturing and cooking those ingredients that are just around us, that are easy-access and available to everyone, that we can easily cook and create amazing recipes with that are both good for us and super yummy.

One of my guests was Marie, culinary coach and recipe developer from the blog Allergique Gourmand

who shared with us her recipe of gluten free sourdough – you can see the replay of the live here, on my IGTV

So what do you do when you refresh your buckwheat sourdough and you discard one part of it…. ?!! Well, an Apple Bread!

So here it comes the recipe and of course, this recipe works beautifully also with a gluten free sourdough of whole rice.

INSTRUCTIONS

Preheat the over at 175 °C.

The coconut oil has to be liquid and cold before using.

In a large bowl, beat the eggs with the sugar first. They have to become foamy. Add a pinch of salt. Add the coconut oil. Mix well. Add the buckwheat sourdough and keep mixing.

In a separate bowl sift the flour, and the powders. Add them to the liquid part in the other bowl. Combine all the ingredients together. Add the apple with cinnamon, the raisin and the orange zest.

Grease a cake pan. Pour in the mixture.  Bake for about 20 minutes at 175°C . Then keep baking at 160°C for about 50/60 minutes. Remember that each oven is different so the time depends on the power of your oven. Insert a toothpick and if it comes out dry, then the apple bread is ready.

Cool it down completely before eating.

Enjoy!

pS I spread some delicious hazelnut butter on top from the organic eshop Kazidomi  

and good news, they deliver all over Europe and you have 20% discount with the code chiara20